Let's Tango -video

It takes two to Tango

Argentinian Tango Shows

Let the rhythms from South America take you on an adventure at sea. Dance your way between Helsinki and Stockholm and experience the lively shows by Argentine Marcos Ayala Tango Company. Take part in tango lessons and learn the techniques. Or just enjoy the atmosphere in Starlight with a nice cocktail.

Quality time together

Autumn is great time to take a short break from daily routines. Throw yourself into the tango atmosphere, imagine you are in Buenos Aires when enjoying the exquisite entertainment, dining and shopping along Promenade. During one cruise there are multiple things to do for everyone!

Enjoy the tastes of South America

A taste of Tango

How about some luscious soul food? Welcome to taste flavours from Argentina during 1.9.-30.11.2019 in Grill House restaurant. A steak accompanied with a rich, dark and fruity South American wine – ¡buen provecho!

Passion and drama

Find something new for yourself from the shops and make a spin on the dance floor - maybe a new dress and red nail polish or a bow to your suit? Discover the wide selection of top wines and find your favorite.

Dry Aged Beef

The Dry Aged beef used at Grill House Restaurant comes from excellent Irish producer John Stones. Company has long traditions as a meat producer and believe strongly in sustainable farming. All John Stone cattle has purely natural diet and healthy lifestyle which is what adds to the meat’s marbling and gives it that rich and distinctive flavour. The beef is carefully selected and origin is always traceable.

What is Dry Aged Beef ? The steak you typically eat is fresh. It’s red and full of moisture, which makes it nice and juicy. A dry-aged steak is, as you surely guessed, aged before eating. You can find steaks that have been dry-aged from 7 to even up to 120 days. The most common timeframe for a steak to be dry-aged is 30 days. The meat doesn’t spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria.

During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. A crust of fungus which grows on the outside of the meat while it ages furthers this tenderization process, while adding a nice, corn-like flavor to your beef (you scrape this fungal crust off before cooking).

Dry-aging is basically a controlled decomposition of the meat, which sounds kind of gross, but results in a meat that is 1) more flavorful and 2) more tender. The longer a piece of beef has been dry-aged, the more flavorful and tender it will be.

John Stone's meats are the winners of 2017 and 2018 World Steak Challenges. Silja Serenade’s Grill House restaurant was the 1st Silja Line ship having a special Dry Age Cooking Cabinet and now also Silja Symphony has one.